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Bossam Kimchi and Sooyook

DJ Choi
This recipe has two parts, making the Bossam kimchi and the Sooyook, the steamed pork belly. When complete, the Bossam kimchi is wrapped around Sooyook and eaten together. The dish is usually paired with sticky rice and sujo, a Korean alcoholic beverage.
Print Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Cooling time 10 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

Bossam Kimchi Ingredients

  • 1 Napa cabbage
  • 10 cups water
  • 1.35 cups coarse sea salt
  • 1/4 large radish (like Daikon)
  • 1/2 cup green onion
  • 1/4 cup pear (optional)
  • 1/4 cup oysters

Seasoning Ingredients

  • 5 tablespoons red pepper powder
  • 2.5 tablespoons sugar
  • 2.5 tablespoons syrup
  • 1 tablespoon fish sauce
  • 1 tablespoon chopped garlic
  • 1/4 tablespoon salt

Sooyook Ingredients

  • 1 lbs pork belly
  • 10 garlic cloves
  • 1 tablespoon ginger
  • 5 stalks of green onion
  • 1 onion (skin on)
  • 1/2 cup cooking wine/sake
  • 2 teaspoons soybean paste
  • 1 teaspoon coffee beans (optional)
  • 1 quart water

Instructions
 

Bossam Kimchi

  • Trim the bottom and outside leaves of the cabbage. Split the cabbage into fourths. Marinate it in salt water (10 cups  of water with 1.35 cups salt). Let it sit on the cut side for up to 3 hours, and then for another 3 hours after turning it over.
  • Rinse the marinated cabbage under running water 3-4 times. Drain out water on a tray, cabbage facing down, for about 1 hour.
  • Shred radish and pear (optional) into pieces about 1/4 inch then marinade it with the Napa cabbage. Slice greens as well.
  • Rinse the oysters in salt water. Drain the water. (optional)
  • Mix all ingredients for the seasoning (ingredient list above). It would be a thick paste type seasoning. Put a side.
  • Spread the paste between every 2-3 layers of the Napa cabbage (or every single layer for stronger flavor). Add oyster and pear and gently mix with everything. (optional)
  • Transfer everything into an airtight container and leave it for about 6 hours in room temperature.
  • Slice kimchi into 2 inch pieces and serve. Sprinkle sesame seeds on top. (optional)
  • Keep leftover Bossam kimchi in a fridge. (It’s good for 2 weeks)

Sooyook - Steamed Pork Belly

  • Rinse the green onion and onion well, but leave the skin on (the onion skin is a part of the broth).
  • Place the vegetables in the pot first then place the pork belly on top.
  • Fill the water into the pot then turn on medium high heat.
  • Once the pot starts boiling, reduce the heat to medium low and keep boiling for about 1.5 hours.
  • Turn off the heat and take the pork belly out of the pot.
  • Rest the pork belly for 10 minutes.
  • Slice the pork belly and serve with Bossam kimchi.